Skillet Crustless Pumpkin Pie With Streusel Topping

Crustless Pumpkin Pie With Streusel Topping Recipe – this pumpkin pie has all the wonderful flavors you would expect in a traditional pumpkin pie. It’s baked in a skillet without the crust, then topped with a buttery, spiced streusel topping.

My favorite part of any pie will always be the filling. It’s not that I don’t like pie crust, I really do. I especially love graham cracker pie crusts like the one I use when I make my Pumpkin Pie For One or my chocolate graham cracker crust found in my Double Chocolate Caramelized Banana Cream Pie recipe. Those are heavenly!

This pie has the traditional flavors we’ve come to love and look forward to in a pumpkin pie, the only difference is that there isn’t a crust!

Why This Recipe Works

• It’s simply the best part of the pie baked in a skillet.
• You can take this lovely dessert a step further and make a ginger whipped cream to add to the top.

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

• Sugar: For sweetness.
• Ground cinnamon, salt, ginger, nutmeg, cloves: These spices are key to any good pumpkin pie recipe. You could use pumpkin pie spice instead of these individual spices.
• Eggs: Eggs set up the pumpkin pie filling. It gives the filling its rich, luxurious texture.
• Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. Make sure to use pumpkin purée and not pumpkin pie filling which contains added sugar.
• Evaporated milk: Evaporated milk is traditionally used in some of the best pumpkin pie recipes and I love using it here too. You could use cream or whole milk instead.
• Streusel: Flour, sugar, cinnamon, nutmeg, ginger, salt, pecans and butter.
• Ginger Whipped Cream: Heavy cream, sugar, cinnamon, and ginger.

How To Make This Recipe

1. Mix sugar, cinnamon, salt, ginger, nutmeg and cloves in a small bowl. Set aside.
2. Beat the eggs in a large mixing bowl. Whisk in the pumpkin puree and sugar-spice mixture.
3. Stir in the evaporated milk.
4. Pour into skillet.
5. Bake for 15 minutes at 425 degrees F.
6. Reduce the oven temperature to 350 degrees F and bake 30 minutes more.
7. Prepare the streusel topping by combining the flour, sugar, cinnamon, nutmeg, ginger, salt and chopped pecans together in a small bowl. Stir in the softened butter.
8. Gently sprinkle over the filling.
9. Return the skillet to the oven and bake for 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on wire rack.

To Make Ginger Whipped Cream

1. Whip 1 cup heavy cream until soft peaks form.
2. Add the sugar, cinnamon and ginger.
3. Beat until stiff peaks form.

Expert Tips

• Use pumpkin purée and not pumpkin pie filling.
• I prefer to bake this pie the day before Thanksgiving. I think the flavor and the texture are enhanced with a night in the fridge.
• The pumpkin pie filling can be made up to 3 days in advance and stored in the refrigerator.

Frequently Asked Questions

How Should I Store Leftover Skillet Crustless Pumpkin Pie With Streusel Topping?

Skillet Crustless Pumpkin Pie in an airtight container will keep in the refrigerator for 3 to 4 days.

What Should I Serve With Skillet Crustless Pumpkin Pie?

Serve this pumpkin pie as a part of your Thanksgiving meal. Here are a few of our favorites:

Roast Turkey Breast

Turkey Tenderloin

Mashed Potatoes

Buttery Sautéed Green Beans

Cranberry Sauce

Enjoy!

Skillet Crustless Pumpkin Pie With Streusel Topping

By: Joanie Zisk

Prep: 10 minutes mins

Cook: 1 hour hr 10 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 8 servings

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This Skillet Crustless Pumpkin Pie with streusel topping has all the wonderful flavors you would expect in a traditional pumpkin pie. It’s baked in a skillet without the crust, then topped with a buttery, spiced streusel topping.

Ingredients 

• ▢ 3/4 cup granulated sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground cloves
• ▢ 2 large eggs
• ▢ 1 15-ounce can pure pumpkin puree
• ▢ 1 12-ounce can evaporated milk

STREUSEL

• ▢ 1 cup all-purpose flour
• ▢ 3/4 cup granulated sugar
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground ginger
• ▢ 1/4 teaspoon salt
• ▢ 1/4 cup pecans, chopped
• ▢ 8 tablespoons unsalted butter, softened

GINGER WHIPPED CREAM

• ▢ 1 cup heavy cream
• ▢ 2 tablespoons granulated sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground ginger

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Instructions 

• Preheat the oven to 425 degrees F.
• Grease a 10-inch cast iron skillet.
• Mix sugar, cinnamon, salt, ginger, nutmeg and cloves in a small bowl. Set aside.
• Beat the eggs in a large mixing bowl. Whisk in the pumpkin puree and sugar-spice mixture.
• Stir in the evaborated milk.
• Pour into skillet.
• Bake for 15 minutes at 425 degrees F.
• Reduce the oven temperature to 350 degrees F and bake 30 minutes more.
• Prepare the streusel topping by combining the flour, sugar, cinnamon, nutmeg, ginger, salt and chopped pecans together in a small bowl. Stir in the softened butter.
• Gently sprinkle over the filling.
• Return the skillet to the oven and bake for 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate leftovers.
• TO MAKE GINGER WHIPPED CREAM
• Whip 1 cup heavy cream until soft peaks form. Add the sugar, cinnamon and ginger. Beat until stiff peaks form.

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